The case for franchising
Hospitality franchising has quickly grown in popularity because it offers benefits to both parties. Adul Kader Saadi, managing director of Glee Hospitality, weighs up the pros and cons of franchising.
Redefining hotels in the Airbnb era
To what extent has Airbnb really impacted the hotel industry? Bani Haddad, founder and managing director of Aleph Hospitality, looks at both sides of the argument and draws his own conclusions.
Why hospitality leaders of the future must embrace technology
Nouhad Dammous, editor-in-chief of Hospitality News Middle East, highlights the importance of understanding technology.
Designing the ultimate guestroom
It’s not just about designing hotel rooms anymore, rather it’s about designing an experience that flows from the moment a guest checks in. Renowned architect Galal Mahmoud checks out the latest guest room design trends.
Incider Scoop
With low-alcohol and alcohol-free drinks becoming more popular than ever, cider has firmly rooted itself on the beverage scene. HN spoke to four professionals to discover just what’s so special about the drink made from apples.
Hotel franchising in the Middle East
Christopher Lund, head of hotels – Colliers MENA, discusses the latest developments and how franchising agreements are changing.
Grilling with BBQ Bros
“If you get that gut feeling, trust it, and give it your all,” is Mario Aoun’s mantra. As owner and director of the BBQ Bros, one of Lebanon’s brightest food concepts, he has certainly followed his instincts, creating a respected brand that is now present in several countries in the Middle East.
Marc Chehade talks F&B concepts beyond borders
A nightlife enthusiast at heart, Marc Chehade entered the Lebanese F&B scene at a young age. After setting up his company MEC, the entrepreneur launched a series of renowned concepts, including Escobar, Lockstock, Stairway and Kaffeine. We learn more about his path to success.
Sandwich w Noss: a cut above the rest
A truly novel concept, Sandwich W Noss has been delighting foodies with its revolutionary sandwiches since 2015. We asked Rony Abou Saab, the company’s founder, about bringing something new to the food scene and future plans for the brand.
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America’s great restaurant rebound
Like elsewhere, the United States’ restaurant sector has had a tough time responding to the seemingly endless challenges posed by Covid-19. However, interesting trends are emerging, as Rod Clough, President of HVS Americas, explains.